Special Diet

Mixed Bean and Tomato Chilli

cook 30 mins
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Ingredients
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 teaspoon dried red chilli
  • 2 teaspoons ground cumin
  • 1 teaspoon cinnamon
  • 1 x 400 g (13 oz) can chopped tomatoes
  • 1 x 400 g (13 oz) can mixed beans, rinsed and drained
  • 1 x 400 g (13 oz) can red kidney beans in chilli sauce
  • salt and pepper
  • 4 tablespoons soured cream
  • 25 g (1 oz) finely chopped coriander, to garnish
  • griddled corn tortillas
Directions
  • Heat the oil in a heavy-based saucepan and add the onion and garlic. Stir-fry for 3–4 minutes then add the chilli, cumin and cinnamon.
  • Stir-fry for 2–3 minutes then stir in the tomatoes. Bring the mixture to the boil, reduce the heat to medium and simmer gently for 10 minutes.
  • Stir in the beans and cook for 3–4 minutes until warmed through. Season well and served ladled into 4 warmed bowls.
  • Top each serving with a tablespoon of soured cream, garnish with chopped coriander and serve immediately with corn tortillas.
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